Marrow Bones

1,832
538
Joined Aug 15, 2003
I want to use canoe cut marrow bones as a plating device. Actually, I want to re-use marrow bones over and over (like scallop shells, etc) as a plating device. Any thoughts on how to accomplish this? 

I'm thinking scoop out marrow, then boil the bones until the sinew/fat can be scraped off. Hopefully they will be clean and relatively white. 

Do you guys think there is an issue with running them through the machine (are they too porous and would soak up chemicals?) Should they be hand wash only? 

Anyways, just trying to brainstorm right now, haven't done anything yet. Thanks for any input. 
 
3,239
672
Joined May 5, 2010
I'll bite...

From experience marrow bones should be baked in the oven low and slow to dry them and also sanitize them.

Sorry but you'll only be able to use them once.

After that, each time you go to sanitize them they will start to break, sliver, and peel.

Be careful and do some more research.
 
12
10
Joined Jan 8, 2017
I was the chef of a steakhouse and I would use small marrow bones, we called the bone pipe too because of the similar look to pipe   I used bone marrow as a garnish on one of my steak dishes   has amazing flavor
 
12
10
Joined Jan 8, 2017
Hey Chef someday, 

I think perhaps you may run into a problem cutting them lengthwise, my split and splinter
 
1,832
538
Joined Aug 15, 2003
I can buy them pre cut lengthwise, so that is not an issue. 

I guess I'll have to just wait an experiment...my thoughts were to boil and scrape them clean and then go from there. Thanks for the feeback guys. 
 
2
10
Joined Feb 13, 2016
May want to check with your Health Department to see if you are allowed. Where I am we can't use shells and the like more than once, because of the sanitation issue. 
 

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